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andrewtree's Profile

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How can i get hold of really fresh fish in Dorset, UK?

You may do better to post this on the UK board

Aug 28, 2014
andrewtree in U.K./Ireland

pH tester for home canning

Thank you. Strips it is.

Aug 24, 2014
andrewtree in Cookware

pH tester for home canning

Any recs? There are a few on Amazon around $10, will they do the job?

Aug 23, 2014
andrewtree in Cookware

Hollandaise sauce made with olive oil...... why?

True, maybe I will!

Aug 22, 2014
andrewtree in Home Cooking

Hollandaise sauce made with olive oil...... why?

A chef makes this in the new movie "Hundred-Foot Journey", I've never heard of this before.

So what are the benefits of making Hollandaise with olive oil? Convince me that I should try it!

Aug 22, 2014
andrewtree in Home Cooking

Buying used Cuisinart base?

I bought a used Robot-Coupe base when I relocated from UK to US more than five years ago. I think I read on another thread here that the original Cuisinarts were made in France by Robot Coupe. I paid $25 plus the same in postage on ebay and it is every bit as good as my original, ie awesome!

Jul 28, 2014
andrewtree in Cookware

Canning tomatillo salsa.... inspired tips?

10 quarts canned today. I did end up roasting the tomatillos, all 25lbs, not as much of a PITA as I expected. I got a good thick salsa using the food mill. Thanks for all the ideas.

Jul 27, 2014
andrewtree in Home Cooking

Canning tomatillo salsa.... inspired tips?

My first time canning tomatillo salsa so I welcome suggestions. I am an experienced 'canner' so don't need help with that.
Planning to use tomatillos, white onion, garlic, serranos, cilantro, sugar and seasoning as required plus some lemon juice for acidification. .
Any suggestions? Thinking of adding some cumin, Mexican oregano. How coarse/fine to make it, I use a Roma food strainer and can do either?
I would like to roast the tomatillos but it ain't going to happen as there will be 20lb of them unless you have a very good reason why I should. I will roast the white onion and garlic.

Jul 20, 2014
andrewtree in Home Cooking

The caramel part of creme caramel, too hard

Got it, thank you

Jul 18, 2014
andrewtree in Home Cooking

What Is the National Dish of New Mexico?

Outside New Mexico it is. But New Mexican green chile is the standout ingredient in New Mexico and the only one I've seen used for relleno. And having said that, too often the chiles in the rellenos I've been served have been fleshy and bland, more like Anaheims.

Jul 18, 2014
andrewtree in Southwest

What Is the National Dish of New Mexico?

looks more like a poblano relleno

Jul 18, 2014
andrewtree in Southwest

The caramel part of creme caramel, too hard

I use evaporated organic cane juice sugar which caramelizes just fine.

Jul 18, 2014
andrewtree in Home Cooking

The caramel part of creme caramel, too hard

At what stage do you add the cream?

Jul 18, 2014
andrewtree in Home Cooking

The caramel part of creme caramel, too hard

Thank you. And when I've tried to use less caramel I don't fully coat the base. Is there a trick to making a more viscous caramel that will spread thin? Will caramelizing with more water work?

Jul 18, 2014
andrewtree in Home Cooking

The caramel part of creme caramel, too hard

Thank you, I'll try that. And I so love it when out of the oven for just an hour or two.

Jul 17, 2014
andrewtree in Home Cooking

The caramel part of creme caramel, too hard

Caramelizing sugar and a little water, pouring it over the base of the flan dish, hardens very quickly. Custard on top and in the oven until just set.

Delicious..... and only some of the caramel is dissolving with the custard to get that delicious slightly burnt sweetness that offsets the rich custard so well. A thin but significant amount of the super hard caramel remains stuck to the base, impenetrable with a spoon.

Solutions?

Jul 17, 2014
andrewtree in Home Cooking

Friday Harbor

Agreed!

May 12, 2014
andrewtree in Greater Seattle

Friday Harbor

Friday harbor comes under the Pacific Northwest board

May 11, 2014
andrewtree in Greater Seattle

pie crust tip--has anyone heard of this?

Never heard of using sugar. Best way I know is to bake blind for 5-10 minutes, remove the beans or whatever is being used, and brush the base and sides with beaten egg. Back in the oven for another 5 minutes or so.

May 06, 2014
andrewtree in Home Cooking

What parts of a pig should I ask for: not the meat, tho?

Pan fry the thinly sliced liver breadcrumbed with some seasoned masa harina. Pig liver is the liver of choice for me between pig, lamb, beef and goat. The heart is also delicious, a little too tough even when cooked slowly. I grind it and add with some ground back fat to ground pork to make chorizo. It's also great as an addition to burger or meatloaf, though as it's so lean it's good to add extra fat. The kidneys are delicious, need to be cooked very carefully or they get tough. I soften an equal weight of sliced mushrooms in some lard, then add the cored and sliced kidney. Some barbecue or chile sauce goes well as the kidney flavor is strong and distinctive.

May 03, 2014
andrewtree in Home Cooking

Good beer, easy walk to Pier 52 for Bainbridge Ferry

Good beer and super convenient for the ferry terminal (walking)?

Apr 26, 2014
andrewtree in Greater Seattle

What is Hartley's Orange Jelly?

No redcurrant or mint jelly with lamb, no japonica jelly?

Apr 21, 2014
andrewtree in General Topics

What is Hartley's Orange Jelly?

Jelly is used to mean two slightly different things in the UK. Jello as here, which would be set with gelatine or a substitute, or a jam/preserve which has no solids in it and was set with pectin.
I would expect a recipe calling for orange jelly to mean the latter, a set orange marmalade with no solids.

Apr 20, 2014
andrewtree in General Topics

Best uses for rendered beef fat

Well, as this is a chow board lets stay with the eating option

Apr 16, 2014
andrewtree in Home Cooking

Best uses for rendered beef fat

Chocolate tallow. Melt 8oz of tallow (rendered beef fat) with the same weight of semi-sweet chocolate chips over a low heat. Add a couple of generous pinches of crystal sea salt (Maldon is preferred). Stir in a splash of heavy cream and pour into a container large enough to fill to a depth of a quarter to half an inch. Freeze, slice into chunks and store in the fridge. This recipe works as well using butter or lard.

Apr 15, 2014
andrewtree in Home Cooking

Sorrel? What to do with it...

Wonderful in omelet or scrambled eggs. Let it soften in butter in the pan before adding the eggs.

Apr 12, 2014
andrewtree in Home Cooking

What else can I do with kale and swiss chard?

Kale chips, a delicious savory snack. Gently melt some fat of your choice in a large pan. I use whichever of tallow, lard or lamb fat that I have most of at the time, but olive oil also works great. Tear the kale leaves into largish pieces, discarding the stalks, and stir into the fat (I use my hands) with a little less salt than you might expect to need and other flavorings if you wish such as garlic or chile powder. Spread out on a baking tray and put into an oven at 300 for 10-15 minutes turning occasionally until crisp. Use a second tray if you have lots, it works better if they are spread thin.

Tart tatin pans

Back in the day I used a tin lined straight sided copper sauteuse

Apr 05, 2014
andrewtree in Cookware

Quiche pie crust question

and you can further prevent a soggy crust by brushing the inside of the base and sides with beaten egg after removing the foil/beans. It will form a useful glaze during the last minutes of pre baking.

Mar 31, 2014
andrewtree in Home Cooking

Kale chips

I made kale chips today, lamb fat and salt, 15 minutes in the oven at 300. Does this count as 'coating', they certainly have a great flavor?

Mar 18, 2014
andrewtree in Home Cooking